Combine
all ingredients in a small saucepan and cook over medium heat, stirring
constantly, until thickened. Pour through a fine mesh sieve into
another bowl, press clingfilm to the surface and place in the
refrigerator until cooled, about 2 hours.

In
a medium sized bowl, whisk the sugar, salt and egg yolks together. Heat
the milk to a boil and slowly whisk into eggs to temper. Return to pan
and stir constantly, cooking until it is thick enough to coat the back
of a wooden spoon. Remove from heat and add milk and gelatin mixture,
along with remaining ingredients. Press clingfilm to the surface and
chill until set, about 3 hours.

Oil
and line a 10 X 15 inch pan and oil over the liner. Preheat the oven
to 375F (190C). Have a tea towel and a cooling rack ready.

In a small bowl, combine the flour, baking powder and salt. Set aside.

In
a large bowl, whip yolks and 1/2 c sugar until lightened in color and
at the ribbon stage. Whisk in vanilla then sift in the dry ingredients,
mixing only until no lumps remain.

In another bowl, whisk the
egg whites with the remaining 1/2 c sugar until stiff peaks form. Stir
1/3 of the whipped whites into the yolks, to lighten, then fold in the
remaining 2/3. When no streaks remain, spread into pan and bake 12-15
minutes until a toothpick inserted in the center comes out clean.

Quickly
sift a fair amount of powdered sugar (so the roll will not stick to the
towel) over the roll in the pan and cover with the tea towel and the
inverted cooling rack. Flip over, remove pan, and carefully roll the
15" side across the 10" side. Cool for thirty minutes before filling.

Assembly

Remove the set bavarian cream from the fridge and whisk vigorously until smooth.

Carefully
unroll the cooled cake and evenly spread with filling. Re-roll, wrap
in clingfilm and refrigerate until firm, about 2 hours. Serve 1" slices
with whipped cream and fresh berries.